1. Heat oil in Dutch oven over medium-high heat until just smoking. Add sweet sausage and cook until well browned and fat begins to render, about 8 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate to drain, then place in slow-cooker insert. Repeat with hot sausage.

2. Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste and cook until paste begins to brown, about 5 minutes. Stir in wine and simmer, scraping browned bits from pan bottom with wooden spoon, until wine is reduced, about 3 minutes. Transfer to slow-cooker insert and stir in diced tomatoes and tomato sauce.

3. Submerge spareribs and flank steak in sauce in slow-cooker insert. Set slow cooker on low, cover, and cook until meat is tender, 8 to 10 hours. (Alternatively, cook on high for 4 to 5 hours.)

4. About 30 minutes before serving, transfer sausages, ribs, and flank steak to baking sheet and set aside until cool enough to handle. Shred ribs and flank steak into small pieces, discarding excess fat and bones; slice sausages in half crosswise. Use wide spoon to skim fat off surface, then stir sausages and shredded meat back into sauce. Stir in basil and season with pepper. Serve. (Leftover gravy can be stored in airtight container in refrigerator for up to 3 days.)

Make Ahead: The recipe can be prepared through step 2 up to 2 days in advance. After reducing the wine in step 2, add the diced tomatoes, tomato sauce, and browned sausages to the Dutch oven and simmer over medium-low heat until the sausages are cooked through, about 12 minutes. Refrigerate the sausage and sauce mixture in an airtight container until ready to use. When ready to cook the gravy, warm the sauce and the sausages together over medium heat until heated through and transfer to slow-cooker insert. Proceed with step 3.

WHISK CREAM IN MED BOWL UNTIL THICKENED BUT NOT YET HOLDING SOFT PEAKS, 1 TO 2 MINUTES. GENTLY FOLD IN HORSERADISH, SALT AND PEPPER. TRANSFER TO SERVING BOWL AND REFRIGERATE AT LEAST 30 MINUTES OR UP TO 1 HOUR BEFORE SERVING

Cook rice according to directions on box. Pour off excess water and cool. Mix together hamburger, sausage, onion, garlic, salt, pepper and rice. Put enough water in big kettle to steam cabbage leaves. Cook cabbage for a few minutes then take them out of the water. Put Crisco in the water.

Cool the cabbage leaves and put the hamburger filling in each leave. Make into a roll and use toothpicks to keep the rolls together. Put cabbage rolls in the cabbage/Crisco water. Add enough water to almost cover the rolls. Put lid on kettle and cook at least 1 hour. Add vinegar and cook another 1/2 hour with cover on the kettle.

Number Of Servings: 6 to 8 -- I would guess. Preparation Time: About 2 hours

Take the beef, onion and pickling spice and put in a glass or ceramic container.
Cover with cider vinegar, and let sit overnight.
The next day, remove the meat and put it in a cooking pot and add the same amount of water as you have vinegar. If your vinegar is strong, you can to add a little more water.
Bring to a boil, add salt, reduce heat, cover and simmer about 3 hours, until tender.
Remove meat and set aside.
Strain liquids, and then add ginger snaps that have been softened in water.
Cook over medium heat until gravy is thickened.
You can either slice the meat, return it to and serve it in the gravy, or slice and serve the meat separately, serving the gravy over. I've seen it served both ways.
(If more thickening is necessary for the gravy, you can add either more ginger snaps or a little flour and cold water mixed smooth.)

Serve the Sauerbraten with either potatoe dumplings or potatoe pancakes. My family always served the dumplings, but a friend of mine grew up eating the pancakes.

On grill with wood smoke, saute sausage, bell pepper and onion over medium heat for 15 minutes.
Add frozen corn niblets and spices and cook for additional 10 minutes.
Slice cream cheese and layer on top during last 2 minutes of cooking time.
Take skillet off grill and stir the cream cheese into the casserole until thouroughly blended.

This recipe cannot be doubled in same pan because of the water content in the corn. It is usually best to make 2 seperate batches and then combine.
Can be made entirely on stove top but the smoke flavor from the grill makes all the difference in the taste.

3. Place 1/4cup of the flour in a pie plate. In a second pie plate, whisk the egg whites and mustard until combined; add the remain¬ing 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining. 4. Increase the oven temperature to 425 degrees. Spray a wire rack with vegetable oil spray and place in a rimmed baking sheet. Season the chops with pepper. Dredge 1 pork chop in the flour; shake off the excess. Using tongs, coat with the egg mixture; let the excess drip off. Coat all sides of the chop with the bread crumb mixture, pressing gently so that a thick layer of crumbs adheres to the chop. Transfer the breaded chop to the wire rack. Repeat with the remaining 3 chops.5. Bake until an instant-read thermometer inserted into the center of the chops registers 150 degrees, 17 to 25 minutes. Let rest on the rack for 5 minutes before serving with lemon wedges.

We don’t recommend cooking this roast past medium. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the desired temperature in the time specified in step 3, heat the oven to 225 degrees for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. For a smaller (2 1/2- to 3 1/2-pound) roast, reduce the amounts of kosher salt to 3 teaspoons (1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons. For a 41/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts. Slice the roast as thinly as possible and serve with Horseradish Cream Sauce, if desired (recipe follows).
1 boneless eye-round roast (3 1/2to 4 1/2pounds,
4 teaspoons kosher salt or 2 teaspoons table salt
2 teaspoons plus 1 tablespoon vegetable oil
2 teaspoons ground black pepper
1. Sprinkle all sides of the roast evenly with the salt. Wrap with plastic wrap and refrigerate for 18 to 24 hours.
2. Adjust an oven rack to the middle position and heat the oven to 225 degrees. Pat the roast dry with paper towels; rub with 2 teaspoons of the oil and sprinkle all sides evenly with the pepper. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat until starting to smoke. Sear the roast until browned on all sides, 3 to 4 minutes per side. Transfer the roast to a wire rack set in a rimmed baking sheet. Roast until a meat-probe thermometer or instant-read thermometer inserted into the center of the roast registers 115 degrees for medium-rare, 1 1/4to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4hours.
3. Turn the oven off; leave the roast in the oven, without open¬ing the door, until the meat-probe thermometer or instant-read ther¬mometer inserted into the center of the roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer the roast to a carving board and let rest for 15 minutes. Slice the meat crosswise as thinly as possible and serve.

Pork stir-fry with noodles (Lo Mein)
serves 4
Use a cast-iron skillet for this recipe if you have one—it will help create the best sear on the pork. When shopping for Chinese rice wine, look for one that is amber in color; if not available, sherry may be used as a substitute. If no hoisin sauce is available, sub¬stitute 1 tablespoon sugar. If boneless pork ribs are unavailable, substitute 11/2 pounds bone-in country-style ribs, followed by the next-best option, pork tenderloin. Liquid smoke provides a flavor reminiscent of the Chinese barbecued pork traditional to this dish. It is important to cook the noodles at the last minute to avoid clumping. 3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1/4 teaspoon five-spice powder
1 pound boneless country-style pork ribs, trimmed of surface fat and excess gristle, sliced crosswise into 1/8-inch pieces
1/4 teaspoon liquid smoke
1/2 cup low-sodium chicken broth
1 teaspoon cornstarch
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
41/2 teaspoons vegetable oil
4 tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry
8 ounces shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 cups)
2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
1 small head Napa cabbage, halved and slicedcrosswise into 1/2-inch strips (about 4 cups)
12 ounces fresh Chinese noodles or 8 ouncesdried linguine
1 tablespoon Asian chili-garlic sauce
1. Bring 6 quarts water to a boil in a Dutch oven over high heat.
2. Whisk the soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in a medium bowl. Place 3 table-spoons of the soy sauce mixture in a large zipper-lock bag; add the pork and liquid smoke, if using. Toss to combine; press out as much air as possible and seal the bag. Marinate in the refrigerator for at least 15 minutes or up to 1 hour. Whisk the broth and cornstarch into the remaining soy sauce mixture in a medium bowl. In a separate bowl, mix the garlic and ginger with 1/2teaspoon of the vegetable oil; set aside.
3. Heat 1 teaspoon of the vegetable oil in a 12-inch nonstick skillet (or cast-iron skillet) over high heat until just smoking. Add half of the pork in a single layer, breaking up the clumps with a wooden spoon. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons of the wine to the skillet; cook, stirring constantly, until the liquid is reduced and the pork is well coated, 30 to 60 seconds. Transfer the pork to a medium bowl and repeat with the remaining pork, 1 teaspoon more oil, and the remaining 2 table¬spoons wine. Wipe the skillet clean with paper towels.
4. Return the skillet to high heat, add 1 teaspoon more veg¬etable oil, and heat until just smoking. Add the mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add the scallions and continue to cook, stirring occasionally, until the scallions are wilted, 2 to 3 minutes longer; transfer the vegetables to the bowl with the pork.
5. Add the remaining 1 teaspoon vegetable oil and cabbage to the now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear the center of the skillet; add the garlic-ginger mixture and cook, mashing the mixture with a spoon, until fragrant, about 30 seconds. Stir the garlic mixture into the cabbage; return the pork-vegetable mixture and the chicken broth–soy sauce mixture to the skillet. Simmer until thickened and the ingredients are well incorporated, 1 to 2 minutes. Remove the skillet from the heat.
6. While the cabbage is cooking, stir the noodles into the boiling water. Cook, stirring constantly, until the noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain the noodles and transfer back to the Dutch oven; add the cooked stir-fry mixture and chili-garlic sauce, tossing the noodles constantly, until the sauce coats the noodles. Serve immediately.

Grilled Pork Loin with Apple-Cranberry Filling
serves 6
This recipe is best prepared with a loin that is 7 to 8 inches long and 4 to 5 inches wide. To make cutting the pork easier, freeze it for 30 minutes. If mustard seeds are unavailable, stir an equal amount of whole grain mustard into the filling after the apples have been processed. Use more or less cayenne, depending on how spicy you’d like the stuffing. The pork loin can be stuffed and tied a day ahead of time, but don’t season the exterior until you are ready to grill.filling1 cup apple cider
1/2 cup cider vinegar
3/4 cup packed light brown sugar
1 large shallot, halved lengthwise and sliced thin crosswise (about 1/4cup)
1 1/2 cups (4 ounces) packed dried apples
1/2 cup (2 1/2ounces) packed dried cranberries
1 tablespoon grated fresh ginger
1 tablespoon yellow mustard seeds (see note)
1/2 teaspoon ground allspice
1/8–1/4 teaspoon cayenne pepper (see note)
pork
2 (3-inch) wood chunks
1 boneless center-cut pork loin roast, 2 1/2pounds (see note)
Kosher salt and ground black pepper
Vegetable oil for cooking grate
1. For the filling: Bring all of the ingredients to a simmer in a medium saucepan over medium-high heat. Cover, reduce the heat to low, and cook until the apples are very soft, about 20 minutes. Push the mixture through a fine-mesh strainer set over a bowl to extract as much liquid as possible. Return the liquid to the saucepan and simmer over medium-high heat until reduced to 1/3 cup, about 5 minutes; reserve the glaze. Meanwhile, pulse the apple mixture in a food processor until uniformly coarsely chopped, about fifteen 1-second pulses. Transfer the filling to a bowl and refrigerate while preparing the pork.
2. For the pork: Soak the wood chunks in water for 1 hour. Meanwhile, cut the meat to an even 1/2-inch thickness. Season inside liberally with salt and spread the apple filling in an even layer, leaving a 1/2-inch border. Roll tightly and tie with twine at 1-inch intervals. Season the exterior liberally with salt and pepper.
3. Light a large chimney starter filled with 5 quarts of charcoal (about 85 briquettes) and allow to burn until the coals are fully ignited and covered with a thin layer of ash, about 20 minutes. Build a modified two-level fire by arranging the coals to cover one half of the grill. Drain the wood chunks and place on the coals. Open the bottom vent fully. Position the cooking grate over the coals, cover the grill, and heat the grate until hot, about 5 minutes; scrape the cooking grate clean with a grill brush. Lightly dip a wad of paper towels in the oil; holding the wad with tongs, wipe the cooking grate.
4. Place the roast, fat side up, on the cooking grate over the cool side of the grill. Cover the grill and position the vent, halfway open, over the roast to draw the smoke through the grill. Grill-roast until an instant-read thermometer inserted into the thickest part of the roast registers 130 to 135 degrees, 55 to 70 minutes, flipping the roast once halfway through the cooking time. Brush the roast with half of the reserved glaze; flip and brush with the remaining glaze. (You may need to reheat the glaze briefly to make it spreadable.) Continue to cook until the glaze is glossy and sticky, about 5 minutes longer.
5. Transfer the roast to a cutting board, loosely tent with foil, and let rest for 15 minutes. (The internal temperature should rise to about 145 degrees.) Cut into 1/2-inch-thick slices, removing the twine as you cut. Serve immediately

Serves 6 to 8
Look for a top sirloin roast that has a thick,
substantial fat cap still attached. The rendered fat
will help to keep the roast moist. When making the
jus, taste the reduced broth before adding any of
the accumulated meat juices from the roast. The
meat juices are well seasoned and may make the
jus too salty. A heavy-duty roasting pan with a dark
or nonstick finish or a broiler pan is a must for this
recipe.beef
8 large garlic cloves, unpeeled
1 (4-pound) top sirloin roast, with some
top fat intact
garlic-salt rub
3 large garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon salt
garlic paste
12 large garlic cloves, peeled,
cloves cut in half lengthwise
2 sprigs fresh thyme
2 bay leaves
½ teaspoon salt
½ cup olive oil
Pepper
jus
1½ cups low-sodium beef broth
1½ cups low-sodium chicken broth

1. For the beef: Toast unpeeled garlic cloves in small
skillet over medium-high heat, tossing frequently, until
spotty brown, about 8 minutes. Set garlic aside. When
cool enough to handle, peel cloves and cut into
¼-inch slivers.
2. Using paring knife, make 1-inch-deep slits all over
roast. Insert toasted garlic into slits.3. For the garlic-salt rub: Mix minced garlic, thyme, and
salt together in small bowl. Rub all over roast. Place
roast on large plate and refrigerate, uncovered, at
least 4 hours or preferably overnight.4. For the garlic paste: Heat halved garlic cloves,
thyme, bay leaves, salt, and oil in small saucepan
over medium-high heat until bubbles start to rise to
surface. Reduce heat to low and cook until garlic
is soft, about 30 minutes. Cool completely. Strain,
reserving oil. Discard herbs and transfer garlic to small
bowl. Mash garlic with 1 tablespoon garlic oil until
paste forms. Cover and refrigerate paste until ready
to use. Cover and reserve garlic oil.
5. Adjust oven rack to middle position, place nonstick
roasting pan or broiler pan bottom on rack, and
heat oven to 450 degrees. Using paper towels, wipe
garlic-salt rub off beef. Rub beef with 2 tablespoons
reserved garlic oil and season with pepper. Transfer
meat, fat side down, to preheated pan and roast,
turning as needed until browned on all sides, 10 to 15
minutes.
6. Reduce oven temperature to 300 degrees. Remove
roasting pan from oven. Turn roast fat side up and,
using spatula, coat top with garlic paste. Return
meat to oven and roast until internal temperature
reaches 125 degrees on instant-read thermometer, 50
to 70 minutes. Transfer roast to cutting board, cover
loosely with foil, and let rest for 20 minutes.
7. For the jus: Drain excess fat from roasting pan and
place pan over high heat. Add broths and bring to
boil, using wooden spoon to scrape browned bits
from bottom of pan. Simmer, stirring occasionally,
until reduced to 2 cups, about 5 minutes. Add
accumulated juices from roast and cook 1 minute.
Pour through fine-mesh strainer. Slice roast crosswise
against grain into ¼-inch slices. Serve with jus.

Main stuffs:
ground meat, about a pound per loaf pan.
oats: old fashioned is what I prefer, this is for texture, so steel cut if you want a spam-like texture. about a shy cup per loaf pan.
egg: 1 egg is enough, but if you really like it to stick together, go with 2.

mix ALL together and pour into loaf pan(s).

Sauce:
2 part mustard
5 parts ketchup
sometimes I add mayo to make it a smoother taste, when I'm feeling the urge

bake 325f for 25~30 minutes or until knife inserted come out clean, then drain fat and add sauce. bake for 10 minutes more at 3:75.

serve with peas and baked potatoes. (ok, you serve everything in life with peas and potatoes, but seriously, those go well with this)

__________________
-Pax
When the going gets tough, the tough get going; the smart left a long time ago.